2 tablespoons olive oil (original recipe calls for oil infused with rosemary – I just added some fresh rosemary to the oil)

1 tablespoon coarse salt

black pepper, 3 or 4 grinds

1 small bunch basil leaves, stems taken off

14 small figs, halved and their stems cut away

2 tablespoons warmed honey

a dash of soy sauce

Squeeze the juice of the lemon over the chicken. Rub the lemon half all over the chicken. Tuck the spent lemon half into the cavity of the chicken. Cover the chicken and let it soak up the lemon while you’re preparing the next steps.

In a small bowl, combine 1 tablespoon olive oil with the garlic, coarse salt, black pepper, and soy sauce. Rub the oily mix well over the chicken. Sweep up any garlic pieces that may fall onto the roasting pan and tuck them under the chicken.

Stuff the basil leaves under the skin of the chicken, anywhere you can fin or force room. Put any extra leaves inside the cavity of the chicken alongside the lemon half. Pile the figs up next to the chicken. Drizzle them with the remaining tablespoon of olive oil and the honey.

Tear off a strip of tin foil and fold it so that it covers the figs, but not the chicken. Let the tin foil lie lightly over the figs; don’t tuck it in around them. Roast at 350 degrees F. til the chicken is a nice golden color. Serve with rice or couscous.

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So, I tried googling recipes for stale challah, and this bread pudding came up right away. This was made for the lactose intolerant, so no modifications were necessary by me. I added no fruit, as my challah already had raisins in it, but I do think that some fruit would also be a nice addition. This tasted amazing.

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This cake will please you and whoever you serve it to. I used plums, but you could easily use another fruit of your choice – think nectarines, peaches, apples, pears. You basically mix wet and dry, then combine, top with fruit, bake. Couldn’t be easier. It’s moist, too, and somewhat addictive.

Whisk together flour, baking powder, and salt. Beat margarine and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.

Spread batter evenly in pan, then scatter plums over top. Stir together nutmeg and remaining 1/2 tablespoon sugar, and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 – 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool.

Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, bet margarine and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, almond milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and bake cake until golden brown and a tester comes out free of wet batter, about 50 – 60 minutes. (Gooey strawberries on the tester are a given). Let cool in the pan on a rack. Cut into wedges. Makes 8 – 10 servings.

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DAIRY FREE ZONE

Got zero tolerance for dairy products? I know I do. So let's enjoy our favorite dishes here, and some new ones too, that have absolutely zero dairy ingredients inside but 100% goodness and great taste.

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